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Pork Teriyaki Rice Bowl (Rumbi Bowls)

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Featured Image for post Pork Teriyaki Rice Bowl (Rumbi Bowls)

Barbecued pork tenderloin with stir fried veggies drizzled with a spicy terikayi sauce served over quick and easy coconut rice. 

There’s a popular fast food restaurant in Utah, Rumbi Island Grill, that sells rice bowls with your choice of meat, sauce and rice. On Pressure Cooking Today, I recently posted a quick coconut rice recipe served with Favorite Family Recipes’ popular copycat recipe for Rumbi Rice Bowls with Spicy Hawaiian Teriyaki Sauce. My family enjoyed it so much that a week later, I decided to create a pork version with leftover barbecued pork tenderloin and my garden veggies that needed to be used.

Pork-Rumbi-Rice-Bowl-Collage-Barbara-Bakes

The pork version was just a delicious as the chicken version, so feel free to use whatever meat and veggies you’ve got hanging around. I also changed up the sauce a little bit. I wanted it a little bit thicker and cooked it in the microwave instead of on the stove top. I cooked it in my glass measuring cup with a spout, so I could just served it in the cup.

Be sure and cut the veggies in to similar size pieces so that they all cook at the same time. This is a quick and easy summer time meal that won’t heat up your house.

Featured Image for post Pork Teriyaki Rice Bowl (Rumbi Bowls)
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4.5 from 2 votes

Pork Teriyaki Rice Bowl (Rumbi Bowls)

Cook Time20 mins
Total Time20 mins
Course: Pork
Servings: 6 servings
Author: Barbara Schieving

Ingredients

  • 1 cup Mr. Yoshida’s teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon fresh ginger
  • ¼ teaspoon salt
  • 1 teaspoon brown sugar
  • 2 tablespoons cornstarch
  • 3 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 4 carrots peeled and grated
  • 1 small crookneck squash chopped into small cubes
  • 1 small zucchini chopped into small cubes
  • 1 cup chopped broccoli florets
  • 1 can 14 oz. bean sprouts
  • 1 grilled pork tenderloin cut into small cubes

Instructions

  • Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil.
  • In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occasionally, until sauce thickens.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1-2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.
  • Serve over coconut rice drizzled with the prepared teriyaki sauce.
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Reader Interactions

Comments

  1. Karen

    Made this today but used barbecued soy curls in plaaaaace of the pork since it was Meatless Monday. Delicious!

    Reply

  3. kelly

    We’d love this for dinner — the guys would lap it up. Our Chinese take out place doesn’t have rice bowls so it’s time I made them myself!

    Reply

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